1 1/2 cups dry elbow macaroni
1 1/2 tbsp soft tub margarine made with olive oil
6 to 8 ounces (depending on how much you like cheese) Velveeta cheese, sliced thin
2 cups fat-free milk
1 cup (8-oz) fat-free evaporated milk
salt to suit your taste, if desired
freshly ground black pepper, if desired
Lightly spray a crockpot or slow cooker with nonstick canola oil cooking spray.
Combine the macaroni and margarine together in the bottom of the sprayed cooker; sprinkle with salt, if using. Layer the cheese over the macaroni.
Combine the two milks and pour over all. Sprinkle a couple grinds of pepper overall, if desired.
Place lid on cooker and cook on high 3 to 4 hours or until macaroni reaches desired tenderness.
6 to 8 ounces (depending on how much you like cheese) Velveeta cheese, sliced thin
2 cups fat-free milk
1 cup (8-oz) fat-free evaporated milk
salt to suit your taste, if desired
freshly ground black pepper, if desired
Lightly spray a crockpot or slow cooker with nonstick canola oil cooking spray.
Combine the macaroni and margarine together in the bottom of the sprayed cooker; sprinkle with salt, if using. Layer the cheese over the macaroni.
Combine the two milks and pour over all. Sprinkle a couple grinds of pepper overall, if desired.
Place lid on cooker and cook on high 3 to 4 hours or until macaroni reaches desired tenderness.
Note: File Photo
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